Breakfast bread…best bread you’ll ever have!

06.16.16

I just got home from work, and my daughter exclaimed, “this is THE BEST thing I’ve made so far!!!” That’s a big statement from a little girl, but this little girl can bake. Some of her favorites include molten lava cakes, granola balls, ice cream and chocolate pie. And while I haven’t tried her new favorite yet, between you and me, there is no way that it’s better than her chocolate pie. It’s amazing. Anyway, since watching the show Master Chef Jr,. she has really gotten into baking lately, and recently decided she wants to start her own baking business. She is going to start out small by selling treats locally, and is really excited about it. In order to get some direction, I posted on my Facebook page to find out what people would want to try. The thing that came up time and again was interest in a healthy breakfast/snack. She took this direction as a direct challenge, and this is what she came up with.

Edit: Okay, I just tried the cake. It is unbelievable, and I’m totally addicted. Really. Like, she has to sell all of this bread or I’m going to eat ever last bit of it. And with less than 10 grams of sugar per serving, protein and good healthy fats, both parents and kids will be happy with this one….

What is fun about this bread is that there are so many different possibilities of variation. You could add raisins and have cinnamon raisin bread or chocolate chips or add nuts or use seed/hemp hearts for extra nut-free protein, or make it nut free using a good sunflower seed butter (but it will turn green, which can be fun, unless you add some lemon juice). Anyway, I hope y’all love this breakfast bread as much as we all do!!

Pour batter into pan and cook for 55-60 minutes or until you stick a butter knife in the bread and it comes out clean.

Notes

If you don't have a hand blender, then you can mix the wet ingredients in medium bowl and the dry ingredients in a small bowl. Next, add the wet ingredients to the dry until well combined and continue to follow directions above.

Nicole D. -I had all the stuff on hand so I just pulled it out of the oven. It’s really good! So good that my 4 yr old asked for more, my picky 6 yr old finished a big slice and my French husband (think bread snob) loved it and commented that it was really good several times.

landriav -Awesome!! So great to hear Nicole. Thanks for sharing!ReplyCancel

Hannah Cousar -Hi Alice,
This is amazing bread. Olivia, Sarah Campbell, Jack and Clegg came home and told me all about it. We bought all ingredients and made it! It is delicious and such a great idea for protein in the morning! Thank you for introducing us to this and for being such a great creator of wonderful food. Keep working hard on your business..we will be your customers!ReplyCancel

landriav -You are so sweet Hannah. Your comment made Alice’s day!! Thank you for taking the time to post. Love that they loved the bread and love even more that our girls have gotten to know each other better this summer! Cant wait for then to all bake together!! Thanks again for your note!!ReplyCancel

Rebecca -What temperature in centigrade should the oven be?ReplyCancel

Kerry -Could you tell me what the carb and sugar count is pleaseReplyCancel

landriav -Hi Kerry, the sugar count is about 9-10 grams per slice. And you could always use less sugar if you would like. I am not sure of the carb count but the only real carbs would be from the sugar. Hope this helps a little!ReplyCancel

Elizabeth -Ur recipe is unbelievable amazing!!!! The bread is Bread!!!!! Genius….I am very thankful!! Can’t wait try the rest of ur menu! I did try another version by adding raisins answer walnuts and substituting the second aT. Of cinnamon with half T. Each ginger and nutmeg….I’m in love.ReplyCancel

landriav -Awesome Elizabeth! So great to hear. And I love your combination. Sounds amazing!ReplyCancel

Ashley Andrews -Hey Alice and Landria! It’s Ashley from NC. Bread in oven as we speak. It seemed like a lot of cinnamon so I did two tsp instead and added chocolate chips, of course. I can’t wait to try it!! I will let you know. Oh, and I used almond butter because that is what I had. Hope it’s ok. Thank you Alice for your creativity and for giving me ideas for my three girls, ages 11, 9, and 1!! trying to get them off the cereal and waffles and offer them something with protein!!ReplyCancel

landriav -You are cute Ashley! Thanks so much for your note. Alice loved it!! I hope the bread turned out great. We thought 1 tbsp of cinnamon would be too much too but we tried it and loved it that way and we aren’t crazy cinnamon people. And almond works well too. We just prefer the taste of the cashew butter (in baked goods) a touch better. Hope you and your family are having a great summer and doing well!!! Thanks again for taking the time to share with us! 🙂ReplyCancel

Jen -I am severely allergic to tree nuts. What can be substituted for nut butters? Coconut is ok; is there a coconut butter out there somewhere?ReplyCancel

landriav -I use sunbutter but it will likely turn green unless you add some lemon juice. Although I make my pumpkin bars with sunbutter all the time and they don’t turn green.ReplyCancel

Casey -Have you ever made this as muffins? Curious about cook time of so! Thanks!ReplyCancel

landriav -Hi Casey! I haven’t but am sure they would be awesome. I would cook them on 350 for about 20 minutes. Hope you like them!!ReplyCancel

Brittany Mitchell -Can’t wait to try! 😉 We have similar daughters 😉ReplyCancel